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Saturday, October 8, 2011

Pumpkin Bread

  • 1 cup pumpkin pie filling (not pure pumpkin)

  • 1/2 cup canola oil, plus more for the pan

  • 3/4 cup granulated sugar

  • 1/2 cup molasses

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon ground ginger


    1. Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.
    2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
    3. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.

    Recipe Source: Real Simple                              

    Easy Halloween Spiders

    Pipe cleaners
    Pom poms
    Google eyes
    Lollipops (Tootsie Roll pops are the best size)
    Cut the pipe cleaners in half Take 4 pipe cleaners and wrap around base of lollipop. Spread pipe cleaners apart to look like spider legs Glue a pom pom on top of the pipe cleaners Glue on google eyes

    source: here 
    Sugar and Dots

    DIY under $5

    Kid Crafts

    Halloween Oreo Balls

    Halloween Oreo Balls

    makes about 42 balls

    1-8 ounce cream cheese, very soft

    1 package (1 pound 2 ounce) oreos, white or orange cream filled

    3 cups melted milk chocolate (I used white and milk chocolate bark coating, but you could use chocolate chips or Baker's chocolate)

    candy corns for garnish

    Finely crush oreos (I used my food processor, but you could also put them in a zip-lock back and hit them with a rolling pin or meat tenderizer). Mix oreo crumbs with the softened cream cheese (use a wooden spoon or your hands) until fully combined. Roll mixture into small balls, about one tablespoon per ball. Place balls on a wax paper lined cookie sheet and chill in the fridge for a few hours. Melt chocolate coating in a double boiler or the microwave. Using two forks dip chilled balls into chocolate and place on a wax paper lined cookie sheet. While chocolate is still wet gently press one candy corn on top of each ball. Put back in the fridge for a few hours or until chocolate is hardened.

    recipe source here

    house of hepworths  Fat Camp Friday

    Thursday, October 6, 2011

    Southern Picnic Sandwich Subs

    • 4 King's Hawaiian® Mini Sub Rolls
    • 4 Tyson® chicken tenders
    • 4 dill pickles, sandwich sliced

    1. Heat tenders according to package directions.
    2. Top crispy home-style chicken tenders with sliced dill pickles.
    3. Place inside King's Hawaiian® Mini Sub Roll.

    Recipe source: Kings Hawaiian
      shared at
      Fridays Unfolded

  • Cake:

  • Cooking spray

  • 1 tablespoon all-purpose flour

  • 1 (15-ounce) can pumpkin

  • 3/4 cup granulated sugar

  • 3/4 cup packed dark brown sugar

  • 1/2 cup butter, softened

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour (about 13 1/2 ounces)

  • 1 1/2 teaspoons pumpkin pie spice

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup fat-free buttermilk

  • Glaze:

  • 1/3 cup fat-free buttermilk

  • 1/4 cup granulated sugar

  • 2 tablespoons butter

  • 2 teaspoons cornstarch

  • 1/8 teaspoon baking soda


    • Preheat oven to 350°.
    • To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
    • Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
    • Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
    • To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.

    Maple Bacon Cupcakes

  • Butter Cake:

  • 1 cup butter, softened

  • 1 1/2 cups sugar

  • 4 large eggs

  • 3 cups all-purpose soft-wheat flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 cup milk

  • 2 teaspoons vanilla extract

  • Paper baking cups

  • Vegetable cooking spray

  • Maple Frosting:

  • 1 cup butter

  • 1 (16-oz.) package dark brown sugar

  • 1/2 cup evaporated milk

  • 1/4 teaspoon baking soda

  • 1 tablespoon light corn syrup

  • 4 cups powdered sugar

  • 2 teaspoons maple flavoring

  • Toppings:

  • 12 cooked bacon slices, broken to pieces


    • Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
    • Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
    • To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.
    • Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.
    recipe source : my recipes

    DiGiorno Pizza Coupon

    DiGiorno Coupon $2/1 this coupon is a great one that will not last long find it here

    Colby Pepper Jack Cheese Dip

    1 (8-oz.) package cream cheese, softened
  • 2/3 cup sour cream

  • 1/3 cup mayonnaise

  • 1 tablespoon finely chopped canned chipotle pepper in adobo sauce

  • 2 teaspoons chili powder

  • 2 cups chopped cooked chicken

  • 2 cups (8 oz.) shredded colby-Jack cheese blend

  • 1 (4-oz.) can chopped green chiles

  • 4 green onions, finely chopped

  • 2 jalapeño peppers, seeded and minced

  • 1/4 cup chopped fresh cilantro

  • Garnish: fresh cilantro sprig

  • Tortilla and sweet potato chips


    Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.

    Vicki Ross, Austin, Texas,
    NOVEMBER 2008

    Make Friends By Making Bread

    Amish Friendship Bread - starter recipe
    This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!
    • 1 pkg. active dry yeast
    • 1/4 cup warm water (110 degrees F)
    • 1 cup all-purpose flour
    • 1 cup white sugar
    • 1 cup warm milk (110 degrees F)
    1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
    2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
    3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
    For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.

    Amish Friendship Bread - starter kit instructions

    • Day 1 - receive the starter (the recipe for the starter is above)
    • Day 2 - stir
    • Day 3 - stir
    • Day 4 - stir
    • Day 5 - Add 1 cup each flour, sugar and milk.
    • Day 6 - stir
    • Day 7 - stir
    • Day 8 - stir
    • Day 9 - stir
    • Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

    Making and baking the loaves

    Makes two loaves of Amish Friendship Bread
    After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:
    • 2/3 cup oil
    • 3 eggs
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • 1 to 1 1/2 teaspoon cinnamon
    • 1 cup sugar
    • 2 cups flour
    • 1 1/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional). Grease two loaf pans with butter, sprinkle with sugar instead of flour. Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans.

    Recipe Source : Moms Who Think

    Slow Cooker Apple Bread Pudding

  • 6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)

  • 2 medium-size tart apples, peeled, cored and shredded

  • 1/2 cup golden raisins

  • 1/2 cup semisweet chocolate chips

  • 1 cup fat-free egg product

  • 3/4 cup water

  • One 14-ounce can sweetened condensed milk, preferably low in fat

  • 2 teaspoons pumpkin pie spice, divided

  • 1 cup fat-free plain yogurt

  • 1 Tablespoon sugar

  • 1/2 cup apple juice

    Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple. n a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread. Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done. While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed. To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.
    recipe source : Right At Home

    Soup Day Recipe : Smoked Sausage Minestrone


    • 1 can (14 oz each) reduced-sodium chicken broth
    • 1 cup water
    • 1 medium zucchini, sliced 1/4-inch thick
    • 1/2 cup dry small shell macaroni, uncooked
    • 4 ounces smoked sausage, cut in half lengthwise, sliced 1/4-inch thick
    • 1 can (8 oz each) Hunt's® Stewed Tomatoes, undrained, cut up
    • 1 cup tomato-vegetable juice
    • 3 tablespoons grated Parmesan cheese


    Combine broth and water in large saucepan. Bring to a boil over high heat. Add zucchini and macaroni; return to a boil. Reduce heat to low. Cook 8 minutes or until macaroni is tender, stirring occasionally. Stir in sausage, undrained tomatoes and tomato-vegetable juice; cook 5 minutes or until hot, stirring occasionally. Sprinkle with cheese just before serving.

    recipe source : Ready Set Eat

    Delumpkin Pumpkin Cake

    1 - 15 oz. can pumpkin
    1 cup melted butter
    1/4 cup strong, cold coffee
    4 eggs
    1 1/2 cup light brown sugar, firmly packed
    1/2 cup white sugar
    2 tsp. vanilla
    2 cups flour
    1 1/2 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    2 1/2 tsp. pumpkin pie spice
    1 1/2 tsp. cinnamon
    2/3 cup Werther's Caramel Specialties Caramelts, chopped (15 candies) or butterscotch morsels
    Preheat oven to 350 degrees. In a large microwave safe mixing bowl, melt the butter for 2 minutes in microwave. Remove and add the pumpkin, cold coffee, vanilla and sugars, stirring to combine. Add the baking powder, baking soda, salt and spices, stirring well to combine. Add the eggs and beat with a wooden spoon until well combined; add flour and mix only until all the flour is incorporated into the batter. Stir in the chopped Werther's candies (or butterscotch morsels) and turn into a 9x13-inch baking pan that has been greased and floured (I use Baker's Joy spray). Bake for 30-37 minutes or until center springs back when touched. Cool in pan on a wire rack until completely cool, if frosting. Can be served warm naked or with whipped cream.

    Recipe Source : here
    NOTE: Add a little pumpkin pie spice to your whipped cream or Cool Whip for an extra tasty treat

    From Freezer To Table : Baked Ravioli

    1/2 cup onions, chopped
    1/2 tsp salt
    1 tsp garlic, chopped fine
    2 cups water
    26 oz. low-fat spaghetti sauce
    50 oz. frozen cheese ravioli
    15 oz. tomato sauce
    8 oz. part skim mozzarella cheese, shredded
    1/2 tsp. Italian seasoning
    In a large skillet, cook onions and garlic until tender. Add, pasta sauce, tomato sauce, water, Italian seasoning, and salt. Mix well and heat until cooked thorough. Place one cup of sauce mixture onto bottom of 6-quart cooker. Add half the cheese ravioli; top with one cup cheese. Repeat with remaining cheese ravioli and cheese. Pour remaining sauce mixture evenly over top. Cover and cook on low for five hours or until bubbly.
    recipe source : My Daily Moment

    Wednesday, October 5, 2011

    Green Babies Review

    Are you aware that your favorite face cream or body care product could be dangerous for your little one? The FDA (Food and Drug Administration) has many products to test and therefore some may be overlooked Moms of infants and toddlers must do a bit of research of their own to find out what is out there that is the perfect product for their little one. Green Babies body care. Truly natural, with certified organic botanical, food grade preservatives, scents that come directly from nature. There are no paraben, petroleum by products, synthetic fragrances, eye irritants, or animal testing in Green Babies products The Green Babies company takes pride in providing families with products that are safe for babies and envision a world safe and nurturing and truly natural.

    Our Take:
    We are often on the look out for great products for little ones. From products that are organic in nature to those that smell great and one important thing is that it does not irritate little eyes. Green Babies products we found to be fitting for our household and I felt great providing the little ones with products that smelled great and were great for them. When it came to the eye test it passed with an A+ I would say that we will be using green babies products again

    Buy: you can purchase Green Babies products at the Green Babies website

    Find GreenBabies on twitter and facebook

    Halo ComfortLuxe Review

    Allergies among children and adult alike are becoming more and more common. I suffer from eczema and so do my grandchildren. According to the American Academy more than half of all infants between 4 months and 15 months of age develop skin rashes and various skin conditions and 65% of all eczema patients are diagnosed in the first year of life. The National Eczema Association awards products the NEA seal of acceptance to products that help children and adults with eczema. Halo was awarded the NEA seal of acceptance for the ComfortLuxe™ Advanced Comfort™ Sleepwear

    Children do not always have the ability to let others know what is wrong with them. Crying and fussing is the most defensive way to let others know that they are in distress. Babies and toddlers are sensitive about their skin and this can be very distressful to a child. Halo has designed a new fabric called ComfortLuxe which is helping to revolutionize comfort because of it being lightweight and breathable. It allows the skin to breathe by allowing fresh air to circulate to keep the skin cool, dry and comfortable.

     It allows the body to release moisture from the skin and takes in fresh air to maintain a stable body temp. Sweating often triggers eczema and the new ComfortLuxe helps to prevent sweating which leads to itch/scratch For children who do perspire or wet the bed the new material dries twice as fast as cotton by releasing moisture from the sleepwear. The outfits have been designed as well to ensure comfort by including flat seams and roll over cuffs so irritation is kept at a minimum. 

    We received a super cute silly dog comfortluxe sleep set. Perfect set for lounging and sleeping. I loved the color and the cute puppy dog that was on it. The ComfortLuxe line comes in pink or blue and sizes newborn to size 4T. The fabric was soft to touch and I loved the fact that they would help my grandson with his eczema. Does your child suffer from skin problems or eczema? You will want to check this out as well.

    Buy: You can find Halo products like their wonderful ComfortLuxe line at stores such as Target, JcPenny, and

    Thanks to Halo for allowing us to review the Halo ComfortLuxe product which allowed us to create this review The thoughts shared here are those of mine alone and hav not been influenced

    Fall Leaf Wreath

    This is a fun project that the whole family can take part in. Creating a wreath out of beautiful fall leaves is easy and frugal to do. Simply cut a cardboard circle that you will attach the beautiful fall colored leaves to. Add a simple ribbon and you have a wreath that the whole family can be proud of. It is a great project for families to spend time together as well.

    The Girl Creative             Get Your Brag On

    Cincinnati Chilli

    Do you smell that?? It is the great taste that fall brings with it. Yummy flavors and scents that fill us up. I am not sure about your family but our family will eat more filling meals in the colder winter months than we do in the Summer. This is one of our favorites

    2 lb lean (at least 80%) ground beef

    1 cup chopped yellow onion

    1 can (14.5 oz) fire-roasted diced tomatoes, undrained

    1 can (6 oz) tomato paste

    1 package (1 3/8 oz) Old El Paso® chili seasoning mix

    2 1/2 cups Progresso® beef flavored broth (from 32-oz carton)

    2 tablespoons cider vinegar

    1 teaspoon Worcestershire sauce

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground allspice

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 box (16 oz) spaghetti, broken into thirds

    In 12-inch skillet, cook beef and onion over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix beef and remaining ingredients except spaghetti. Cover; cook on Low heat setting 7 to 9 hours. About 15 minutes before serving, cook spaghetti as directed on box. Spoon chili over spaghetti; serve with shredded Cheddar cheese if desired

    recipe source: Tablespoon

    Spiced Pork Tenderloin with Sauteed Apples

    3/8 teaspoon salt
  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces

  • Cooking spray

  • 2 tablespoons butter

  • 2 cups thinly sliced unpeeled Braeburn or Gala apple

  • 1/3 cup thinly sliced shallots

  • 1/8 teaspoon salt

  • 1/4 cup apple cider

  • 1 teaspoon fresh thyme leaves

  •  Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

    White Chocolate Cookies and Cream Fudge

    1 cup sugar 3/4 cup butter
    1 (5-oz.) can evaporated milk
    2 (12-oz.) packages white chocolate morsels
    1 (7-oz.) jar marshmallow cream
    3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
    Pinch of salt Preparation

    Line a greased 9" square pan with aluminum foil; set aside.
    Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt. Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours). Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.

    recipe source here

    Mint Cupcakes

    Chocolate Cake:

    1 cup Dutch process cocoa
    2 cups boiling water
    1 cup butter, softened
    2 cups superfine sugar
    4 large eggs
    2 3/4 cups all-purpose soft-wheat flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon chocolate extract
     Paper baking cups
    Vegetable cooking spray

    Chocolate Ganache:

    1 cup whipping cream
    8 ounces semisweet chocolate, chopped

    Mint Frosting:

    1/2 cup butter, softened
    1/4 cup whipping cream
    1 teaspoon peppermint extract
    2 drops green liquid food coloring
    1/8 teaspoon salt
    1 (16-oz.) package powdered sugar


    1 cup crumbled thin creme de menthe chocolate mints

    Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

    Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.

    To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.

    Fill each cupcake with Chocolate Ganache. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.

    To prepare frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

    Frost each cupcake with Mint Frosting. Top each with crumbled chocolate mints.

    recipe source : my recipes

    Tuesday, October 4, 2011

    Potato Topped Chicken Pie

    3 cups cooked chicken, cut into bite size pieces

    1 package (1 pound) frozen mixed vegetables, thawed

    1 can (10 3/4 ounces) condensed cream of chicken soup

    1 cup milk

    1/2 teaspoon salt

    1 package Mashed Potatoes

    1/4 cup chopped fresh parsley

    1 cup Shredded Cheddar Cheese

    Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In medium bowl stir together chicken, vegetables, soup, milk and salt. Spoon into baking dish. In medium bowl stir together Simply Potatoes and parsley. Drop generous dollops of Simply Potatoes over chicken mixture. Bake 30 minutes or until edges are bubbling. Sprinkle top of casserole with cheese. Continue baking 5 minutes or until cheese is melted

    Blog Hopping Sept 28 to October 4

    Hello!!!! Welcome to my blog I hope you take the time to find a great recipe or craft idea as well as to find out a bit mor about me. If you stop by for a visit please leave a comment I will hop over to your place and check it out as well. If you become a follower please let me know so that I can welcome you and return the favor

    ”Rockin’ Wacky Wednesday Hop

    ”Rockin’Terrific Thursday BloghopBassgiraffe's Thoughts Thursday Blog Hop


    Monday, October 3, 2011

    Bread Machine Recipe Caramel Apple and Pecan

    1 cup water

    2 tablespoons butter or margarine, softened

    3 cups Gold Medal® Better for Bread™ flour

    1/4 cup packed brown sugar

    3/4 teaspoon ground cinnamon

    1 teaspoon salt

    2 teaspoons bread machine or quick active dry yeast

    1/2 cup chopped unpeeled apple

    1/3 cup coarsely chopped pecans, toasted

    Measure carefully, placing all ingredients except apple and pecans in bread machine pan in the order recommended by the manufacturer. Add apple and pecans at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

    recipe source here

    Pumpkin Mousse

    1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar

    1 cup pumpkin pie filling

    1/2 cup whipped topping

    6 individual graham cracker tart shells

    Additional whipped topping and ground cinnamon

    In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator. Yield: 6 servings.

    recipe source: Taste of Home

    Photobucket Foodie Friday

    Banana Walnut Bread

    Baking time is meant for the fall weather in my opinion. I grew up in an era where there was not a lot of a/c and that meant that there were many hot days. There was no desire to do baking in the Summer months because it would just heat the house up all that much more. But in the fall when the house had a bit of a chill in the morning it was perfect time for baking. Not only would the oven heat up the house but the aroma of the baking would give the house a happy sort of feeling. One of my favorite scented candles is fresh baked banana bread and I think the reason I love it so much is because of those early days of my childhood. Bake up a loaf of this bread for your crew at home and see the smiles appear.

    1 1/2 cups all-purpose flour

    1/4 cup chopped or ground walnuts

    1 teaspoon baking soda

    1 teaspoon baking powder

    1/2 teaspoon salt

    1 ripe banana, mashed

    3/4 cup applesauce

    3/4 cup white sugar

    1 egg

    4 tablespoons butter (half a stick), melted


    1/3 cup packed brown sugar

    2 tablespoons flour

    1/4 teaspoon cinnamon

    2 tablespoons chilled butter

    Preheat oven to 375 degrees F. Grease a loaf pan. In a large mixing bowl, combine 1 1/2 cups flour, walnuts, baking soda, baking powder, and salt. Set aside. In a medium mixing bowl, combine banana, applesauce, white sugar, egg, and melted butter. Pour wet ingredients into dry ingredients and stir until flour mixture is just blended. Pour into loaf pan. In a small bowl, mix brown sugar, 2 tablespoons flour, and cinnamon. Using a fork or pastry blender, cut chilled butter into mixture until it looks like small crumbs. Spread evenly on top of bread dough.  Bake 35 to 45 minutes, checking doneness after 35 minutes. Note that your knife or toothpick will not come out perfectly clean, as there are some very moist spots in the cake. Just make sure not to burn the edges.\
    Serves 12

    Recipe Source : Read more:

    Photobucket Get your Brag On Bizzy Bakes